[brandied-bacony chicken]

1 chicken, 3-3 1/2 pounds
2 strips bacon
1/4 cup brandy

Clean the chicken and set in a roasting pan - breast side up.  Heat the oven to 425.  In a small skillet, cook the bacon over medium heat until it's crisp and the pan is full of fat, about 4 minutes. Take the pan off the heat, place the strips of bacon straight into the cavity of the chicken.  Pour the brandy into the still-hot pan (off the heat), and let it bubble for a minute.  Pour the pan of brandy over the chicken.  Roast the chicken for 45 minutes to 1 hour, until juices run clear between the leg and body.  Let sit for 10 minutes before carving.

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